CN102551015B - Method for making fresh fish offal sauce - Google Patents
Method for making fresh fish offal sauce Download PDFInfo
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- CN102551015B CN102551015B CN2012100209003A CN201210020900A CN102551015B CN 102551015 B CN102551015 B CN 102551015B CN 2012100209003 A CN2012100209003 A CN 2012100209003A CN 201210020900 A CN201210020900 A CN 201210020900A CN 102551015 B CN102551015 B CN 102551015B
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Abstract
The invention relates to the technical field of food condiments, in particular to a method for making fresh fish offal sauce. The method is characterized by comprising the steps of taking out fish offal after killing a fresh fish, putting the fresh fish offal and water in the ratio of 1:1 into a pot, adding salt at a weight 3% of total weight of the fish offal and the water, cooking at a high temperature to ensure that fresh extract of the fish offal comes out, removing fish dregs after thoroughly cooking to obtain a major ingredient of fish soup, adding ingredients including dried chilli, ginger, green Chinese onion, pepper, aniseed, dried orange peel and salt in each hectogram of major ingredient of the fish soup, boiling for 1h at a high temperature, obtaining fresh fish offal soup, filtering off impurities in the soup, adding white sugar, monosodium glutamate, chicken essence powder, soybean paste and starch in each hectogram fresh fish offal soup while the soup is hot, and boiling to obtain the fresh fish offal sauce delicious in taste via twice processing and discharging. The method disclosed by the invention has the advantages of simpleness in preparation, easiness in obtaining raw materials, high freshness, safety in eating, pure taste, high nutritive value, low cost and the like.
Description
Technical field
The present invention relates to the food seasoning technical field, specifically a kind of preparation method of doing fish or transferring the fresh fish offal sauce of fish filling for dumplings of specializing in.
Background technology
In the diet life, generally with assorted not the eating of abandoning of fish, assorted internal organ, fish head, fish scale and the fish-skin of comprising of fish, the internal organ of fish comprise heart, liver, intestines, spleen, stomach (degeneration that has), air bladder (general bony fish has), roe etc., the nutritive value of these " the fish chopped cooked entrails of sheep " and health care are not second to the flesh of fish in fact.Because fish scale: contain rich in protein, fat, several mineral materials and lecithin in fish scale, wherein: contain lecithin in fish scale up to 20% ~ 25%, truly have enhancing memory, suppress brain cell and degenerate and certain anti-aging effect.The modern medicine analysis confirms, also contains multiple unrighted acid in fish scale, can reduce the deposition of cholesterol on vascular wall, thus preventing hypertension and heart disease.Especially contain a kind of anticancer component in the silvery white of hairtail " fish scale ", can effectively treat acute leukemia and other cancers; Roe: i.e. fish-egg, be again the fish egg.It contains rich in protein, cephalin and mineral element iron, phosphorus, calcium, zinc and multivitamin, is the good nourishing agent of human brain and marrow, and is especially very important to growing of children and adolescents.It not only can impel health to increase bodily form fitness, and brain tonic and intelligence development, makes the people resourceful.Although roe also contains cholesterol, more much lower than the contained cholesterol of yolk.Therefore people can eat roe relievedly.
Fish head: often eat the fish head, can obtain more DHA, human brain tissue is had the effect that constantly supplements the nutrients.Flake extremely deliciousness and nutrition high.Eat flake more, of great advantage to eyesight.Research finds, the flake ball contains abundant vitamin B1, B2 and vitamin A, nutrition abundant not second to the flesh of fish.
The fish fat: namely we steep by said fish.White, be to work the organ that drifts along and act in the fish body, to be rich in colloid title.Fish maw protein matter content is up to 84.2%, and fat only 0.2% is desirable high protein and low fat food.The air bladder nature and flavor are sweet flat, and the effect of tonifying kidney and benefiting sperm, nourishing yin and nourishing blood is arranged.Its dried product is exactly the fish maw of one of extra large eight delicacies.Air bladder is just treated the medicine of consumptive disease since ancient times by China as strongly invigorating QI and blood
Fish tripe tallow fat content is low, and unrighted acid accounts for 80% of total fat mass, and is of great advantage to prevention and cure of cardiovascular disease.The flesh of fish also contains a kind of aliphatic acid in fat,, to the activation brain nervous cell, improves cerebral function, strengthens memory, judgment is all of crucial importance.Than poultry meat, poultry absorption more easy to digest, particularly suitable to children and old man.
Fish-skin-nutritive effect: at the medicine book " fish-skin " on the books in southern beam period of China as medicinal effect; Arrived Datang period as one of tribute, theory of traditional Chinese medical science is thought: " fish-skin " sweet-salty is flat, and has the effect of nourishing; Aspect dietotherapy, " fish-skin " contains rich in protein and various trace elements, and its protein is mainly the composition of macromolecular collagen and mucopolysaccharide, is Ms's beauty care beauty and health care good merchantable brand, the medical research discovery, the leucocyte-leucine in " fish-skin " has antitumaous effect.Fish-skin contains abundant collagen, contains protein 67.1g, fatty 0.5g in the dried shark skin of every 100g, its protein is collagen, beauty treatment is replenished the calcium all very beneficial.
Up to the present, also there is no a kind of assorted method of making dip of fresh fish of utilizing.
Summary of the invention
The objective of the invention is to solve above-mentioned the deficiencies in the prior art, provide a kind of delicious in taste, turn waste into wealth, make simple, freshness is high, raw material is easy to get, edible safety, mouthfeel are pure, be of high nutritive value, the preparation method of fresh fish offal sauce that cost is low.
The technical solution adopted for the present invention to solve the technical problems is:
a kind of preparation method of fresh fish offal sauce, it is characterized in that fresh fish is slaughtered rear taking-up fish assorted, fresh fish is mixed and puts into pot with water in the ratio of 1:1, and percentage water gross weight assorted with fish adds 3% salt again, use thermophilic digestion, the bright juice that fish is assorted cooks, after boiling, remove fish pomace, obtain the fish soup major ingredient, add batching chilli 0.1-0.3% in every hectogram fish soup major ingredient, ginger 0.05-0.15%, shallot 0.05-0.15%, pepper 0.1-0.3%, aniseed 0.1-0.5%, orange skin (doing) 0.1-0.5% and salt 3-8%, with high-temperature boiling to 1 hour, moisture in every hectogram fresh fish soup evaporates 10-15%, obtain the assorted soup juice of fresh fish, filter the impurity of soup juice the inside, add white sugar 0.4-0.8% by the assorted soup juice of every hectogram fresh fish while hot, monosodium glutamate 0.4-0.8%, soil chicken powder 0.3-0.6%, salty sauce 0.1-0.3% and starch 0.3-0.5%, get final product pot is boiled again, like this by twice processing discharging be exactly fresh fish dip delicious in taste, special condiment as doing fish or accent fish dumpling.
The present invention is owing to adopting above-mentioned preparation method, the fish that people are usually discarded is assorted to be fully utilized, turn waste into wealth, the special-purpose seasoning dip of export processing delicious, and do not add any additive, have make simple, raw material is easy to get, freshness is high, edible safety, mouthfeel are pure, be of high nutritive value, low cost and other advantages.
The specific embodiment:
The present invention is further described below in conjunction with embodiment:
embodiment 1: a kind of preparation method of fresh fish offal sauce, concrete steps are as follows: fresh fish is slaughtered rear taking-up fish assorted, fresh fish is mixed and puts into pot with water in the ratio of 1:1, and percentage water gross weight assorted with fish adds 3% salt again, use thermophilic digestion, the bright juice that fish is assorted cooks, after boiling, remove fish pomace, obtain the fish soup major ingredient, add batching chilli 0.1% in every hectogram fish soup major ingredient, ginger 0.05%, shallot 0.05%, pepper 0.1%, aniseed 0.1%, orange skin (doing) 0.1% and salt 8%, with high-temperature boiling to 1 hour, moisture in every hectogram fresh fish soup evaporates 15%, obtain the assorted soup juice of fresh fish, filter the impurity of soup juice the inside, add white sugar 0.4% by the assorted soup juice of every hectogram fresh fish while hot, monosodium glutamate 0.4%, soil chicken powder 0.3%, salty sauce 0.1% and starch 0.5%, get final product pot is boiled again, like this by twice processing discharging be exactly fresh fish dip delicious in taste, special condiment as doing fish or accent fish dumpling.
embodiment 2: a kind of preparation method of fresh fish offal sauce, it is characterized in that fresh fish is slaughtered rear taking-up fish assorted, fresh fish is mixed and puts into pot with water in the ratio of 1:1, and percentage water gross weight assorted with fish adds 3% salt again, use thermophilic digestion, the bright juice that fish is assorted cooks, after boiling, remove fish pomace, obtain the fish soup major ingredient, add batching chilli 0.3% in every hectogram fish soup major ingredient, ginger 0.15%, shallot 0.15%, pepper 0.3%, aniseed 0.5%, orange skin (doing) 0.5% and salt 5%, with high-temperature boiling to 1 hour, moisture in every hectogram fresh fish soup evaporates 10%, obtain the assorted soup juice of fresh fish, filter the impurity of soup juice the inside, add white sugar 0.8% by the assorted soup juice of every hectogram fresh fish while hot, monosodium glutamate 0.8%, soil chicken powder 0.6%, salty sauce 0.3% and starch 0.4%, get final product pot is boiled again, like this by twice processing discharging be exactly fresh fish dip delicious in taste, special condiment as doing fish or accent fish dumpling.
embodiment 3: a kind of preparation method of fresh fish offal sauce, it is characterized in that fresh fish is slaughtered rear taking-up fish assorted, fresh fish is mixed and puts into pot with water in the ratio of 1:1, and percentage water gross weight assorted with fish adds 3% salt again, use thermophilic digestion, the bright juice that fish is assorted cooks, after boiling, remove fish pomace, obtain the fish soup major ingredient, add batching chilli 0.2% in every hectogram fish soup major ingredient, ginger 0.1%, shallot 05%, pepper 0.2%, aniseed 0.3%, orange skin (doing) 0.3% and salt 3%, with high-temperature boiling to 1 hour, moisture in every hectogram fresh fish soup evaporates 12%, obtain the assorted soup juice of fresh fish, filter the impurity of soup juice the inside, add white sugar 0.5% by the assorted soup juice of every hectogram fresh fish while hot, monosodium glutamate 0.5%, soil chicken powder 0.4%, salty sauce 0.2% and starch 0.4%, boiled pot again, like this by twice processing discharging be exactly fresh fish dip delicious in taste, special condiment as doing fish or accent fish dumpling.
The present invention is owing to adopting above-mentioned preparation method, the fish that people are usually discarded is assorted to be fully utilized, turn waste into wealth, the special-purpose seasoning dip of export processing delicious, and do not add any additive, have make simple, raw material is easy to get, freshness is high, edible safety, mouthfeel are pure, be of high nutritive value, low cost and other advantages.
Claims (1)
1. the preparation method of a fresh fish offal sauce, it is characterized in that fresh fish is slaughtered rear taking-up fish assorted, fresh fish is mixed and puts into pot with water in the ratio of 1:1, and percentage water gross weight assorted with fish adds 3% salt again, use thermophilic digestion, the bright juice that fish is assorted cooks, after boiling, remove fish pomace, obtain the fish soup major ingredient, add batching chilli 0.1-0.3% in every hectogram fish soup major ingredient, ginger 0.05-0.15%, shallot 0.05-0.15%, pepper 0.1-0.3%, aniseed 0.1-0.5%, dried orange skin 0.1-0.5% and salt 3-8%, with high-temperature boiling to 1 hour, moisture in every hectogram fresh fish soup evaporates 10-15%, obtain the assorted soup juice of fresh fish, filter the impurity of soup juice the inside, add white sugar 0.4-0.8% by the assorted soup juice of every hectogram fresh fish while hot, monosodium glutamate 0.4-0.8%, soil chicken powder 0.3-0.6%, salty sauce 0.1-0.3% and starch 0.3-0.5%, again pot boiled the fresh fish dip.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012100209003A CN102551015B (en) | 2012-01-30 | 2012-01-30 | Method for making fresh fish offal sauce |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012100209003A CN102551015B (en) | 2012-01-30 | 2012-01-30 | Method for making fresh fish offal sauce |
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| Publication Number | Publication Date |
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| CN102551015A CN102551015A (en) | 2012-07-11 |
| CN102551015B true CN102551015B (en) | 2013-11-13 |
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| CN2012100209003A Expired - Fee Related CN102551015B (en) | 2012-01-30 | 2012-01-30 | Method for making fresh fish offal sauce |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108902907A (en) * | 2018-08-08 | 2018-11-30 | 陈学新 | A kind of rice noodle roll sauce and preparation method thereof |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103222615B (en) * | 2013-03-29 | 2014-05-14 | 李月素 | Manufacturing method of blood-activate spleen-tonifying fish head soy sauce |
| CN103263038A (en) * | 2013-05-17 | 2013-08-28 | 长沙市山里厨农业开发有限公司 | Manufacturing method of packed fish visceral organs |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2223675C2 (en) * | 2001-01-12 | 2004-02-20 | Всероссийский научно-исследовательский институт сои | Method for producing of pasty canned fish food |
| JP2006149255A (en) * | 2004-11-26 | 2006-06-15 | Nagasaki Prefecture | Fish fermented paste, and method for producing the fish fermented paste |
| CN101375710A (en) * | 2008-09-29 | 2009-03-04 | 泰祥集团技术开发有限公司 | Fish skin catsup and method for producing the same |
| CN102178208A (en) * | 2011-04-13 | 2011-09-14 | 天津农学院 | Fish head sauce with tea aroma and preparation method thereof |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2002000220A (en) * | 2000-06-20 | 2002-01-08 | Ooshige Ryuichiro | Method for producing seasoning from bonito fish body |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2223675C2 (en) * | 2001-01-12 | 2004-02-20 | Всероссийский научно-исследовательский институт сои | Method for producing of pasty canned fish food |
| JP2006149255A (en) * | 2004-11-26 | 2006-06-15 | Nagasaki Prefecture | Fish fermented paste, and method for producing the fish fermented paste |
| CN101375710A (en) * | 2008-09-29 | 2009-03-04 | 泰祥集团技术开发有限公司 | Fish skin catsup and method for producing the same |
| CN102178208A (en) * | 2011-04-13 | 2011-09-14 | 天津农学院 | Fish head sauce with tea aroma and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| JP特开2002-220A 2002.01.08 |
| 李德侔，等.鲢鱼系列鱼酱的研制.《渔业现代化》.2002,(第4期),第36页. * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108902907A (en) * | 2018-08-08 | 2018-11-30 | 陈学新 | A kind of rice noodle roll sauce and preparation method thereof |
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| CN102551015A (en) | 2012-07-11 |
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